Small muffins with feta cheese and olive oil

6 servings

45 minutes

Small cupcakes with feta cheese and olive oil are a refined treat inspired by sunny Greece. Feta gives them a rich, slightly salty flavor that pairs wonderfully with the soft sweetness of honey and powdered sugar. Olive oil adds tenderness to the baked goods, while almonds provide a light nutty note. A special touch is the olives that adorn the cupcakes and give them a Mediterranean character. This is the perfect dessert for leisurely breakfasts or cozy tea times. Historically, such ingredient combinations are popular in Greek cuisine, where feta and olive oil are integral to gastronomic culture. These cupcakes will be an original addition to the festive table; they can be served as a standalone treat or alongside yogurt and fresh fruits.

Energy value per serving

• Calories: 446.7
• Proteins: 8.9g
• Fats: 31.1g
• Carbohydrates: 34.4g

Ingredients

• Honey: 2.5 tsp
• Feta cheese: 150 g
• Wheat flour: 100 g
• Powdered sugar: 100 g
• Ground almonds: 100 g
• Baking powder: 1 tsp
• Extra virgin olive oil: 0.5 glass
• Cane sugar: to taste
• Pitted olives: to taste

Cooking steps

1. Preheat the oven to 175 degrees. Beat the feta cheese, powdered sugar, and honey with a mixer until smooth. Add olive oil.

   Required ingredients:

   • Feta cheese: 150 g
   • Powdered sugar: 100 g
   • Honey: 2.5 teaspoons
   • Extra virgin olive oil: 0.5 glass

2. Mix the flour with ground almonds, add the baking powder, and gently fold into the cheese mixture.

   Required ingredients:

   • Wheat flour: 100 g
   • Ground almonds: 100 g
   • Baking powder: 1 teaspoon

3. Divide the obtained mass into 6 equal portions and distribute them into individual baking molds. Decorate each cupcake with halved olives on top.

   Required ingredients:

   • Pitted olives:  to taste

4. Sprinkle with cane sugar and place in the oven for 25 minutes.

   Required ingredients:

   • Cane sugar:  to taste